Step into the heart of Southern cooking, where sautéing is the key to unlocking deep, rich flavors. In this class, you’ll learn the essential art of sautéing, focusing on Southern ingredients and recipes that have stood the test of time. From the savory base of Dirty Rice to the indulgent richness of Shrimp Étouffée, you’ll discover how these classic dishes come to life with the perfect balance of technique and flavor.
What You’ll Learn:
- Southern sautéing techniques, using high heat to create a rich, caramelized foundation for flavor.
- How to build a flavorful base by using the holy trinity of Southern cooking—onions, bell peppers, and celery.
- The process of making a roux for an authentic Shrimp Étouffée, and how it transforms the dish.
- How to incorporate Southern ingredients like sausage, spices, and fresh herbs to enhance every dish.
- Hands-On:
- Practice sautéing to create the perfect base for Dirty Rice, packed with savory sausage and aromatic spices.
- Master the technique of making a rich roux for Shrimp Étouffée, and use it to create a flavorful seafood dish.
By the end of the class, you’ll have the skills to sauté like a pro, using Southern ingredients and techniques to create hearty, satisfying dishes that celebrate the soul of Southern cuisine.
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